Recipe: Potatoes Au Gratin

Potatoes Au Gratin
rec.food.cooking: Rosalind Blanchard

My German daughter-in-law does a fabulous gratin-style potato dish which is ultra easy to make, looks great on the table, and is very popular in our household. Can be served hot or at room temp.

Only problem is, it's cholesterol city.

Spray or butter your cooking/serving dish.

Slice potatoes thinly (food processor ok).

Layer potatoes and sprinkle salt, pepper and freshly ground nutmeg
in between layers.

Pour full cream, or half-and-half gently over the potatoes until about half way up to the surface of the top layer. Press potatoes down gently so some of the cream comes over the top for a moment. Grate plenty of nutmeg on the top.

Bake in medium-hot oven (375) for about half an hour, then top with grated cheddar cheese and return to oven for another half an hour or until potatoes pierce easily with a knife and cheese is brown.

HINTS and MODIFICATIONS

You can put some finely chopped garlic in. Or finely sliced onion. Among the layers.

Cooks well in the oven with a roast. Oven temp not critical.

You can start it in the microwave and use the regular oven once you put the cheese on. Use your judgment on the microwave time.

It's good for a dinner party because you can cook it ahead and put it on the counter or in the warming drawer to wait for the rest of the meal.

The nutmeg is the "Secret" ingredient. Don't be tempted to leave it out.